Braised duck with bean curd and mushroom

Braised duck with bean curd and mushroom

Introduction:

"I suddenly wanted to eat Yuzhu. I went to the market to buy vegetables. When I saw that the duck was good, I tried to make it."

Production steps:

Step 1: soak Yuzhu and shiitake in water first. I start to soak them at noon

Step 2: cut the duck into pieces and marinate it with cooking wine, salt, sugar and soy sauce. I started marinating at noon and marinated it all afternoon

Step 3: cut ginger into pieces, onion into sections, celery and minced garlic

Step 4: heat the pan, add oil and saute ginger and green onion

Step 5: fry the duck in high heat until it changes color

Step 6: stir fry the mushrooms, add water, cover the meat with water, and bring to a boil. At this time, you can taste the flavor. You can add sugar, salt and soy sauce appropriately to make the mushrooms and Yuzhu taste better

Step 7: put in Yuzhu, boil water over high heat, cover the pot and simmer slowly over low heat. Pay attention to the water time and simmer dry. Add water properly and simmer for about 25 minutes until the juice is collected

Step 8: Sprinkle the remaining scallion and celery. It tastes good

Materials required:

Lentinus edodes: right amount

Yuzhu: right amount

Duck meat: moderate

Soy sauce: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Ginger: right amount

Vinegar: right amount

Scallion: right amount

Note: vinegar can be put or not. When I put it, I only put a little bit of it. Yuzhu absorbs more water. When stewing, you can boil a pot of water first, and then add a little when it is dry

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor